Egg Muffins Recipe
Quick and healthy egg muffins recipe, perfect for meal prep. These protein-packed muffins are customizable, making them an easy grab-and-go breakfast that fits into any busy schedule.
Print Pin Servings: 12 egg muffins
Calories: 100kcal
Cost: $5
Equipment
- 1 Muffin tin 12-cup, non-stick recommended
- 1 Mixing bowl large, glass or plastic
- 1 Whisk
- 1 Glass measuring cup for liquids
- 1 Cutting board
- 1 Sharp knife
Ingredients
- 10-12 large eggs Depending on the muffin size desired
- ¼ cup milk Any type of milk, including dairy-free options
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheese Cheddar, mozzarella, or a mix
- 1 ½ cups chopped vegetables Bell peppers, spinach, onions, mushrooms, or others
- ½ cup cooked protein Optional: turkey, or sausage
- 2 tablespoon fresh herbs Optional: chives, parsley, basil
- cooking spray or oil To grease the muffin tin
Instructions
- Preheat the oven, grease the muffin tin, and chop the vegetables and protein.
- Whisk the eggs, milk, salt, pepper, and garlic powder together until smooth.
- Stir in the cheese, vegetables, and protein. Pour into muffin tin, top with cheese, and bake until set (18–22 minutes).
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 60g | Calories: 100kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 180mg | Sodium: 270mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1.2mg